Ghevar is a traditional Rajasthani delicacy, usually prepared during Indian festival like Raksha Bandhan, Teej, Diwali, Holi etc. It is one of the finest sweet delights from the Rajasthani cuisine. And can be prepared at home with some easily available ingredients. The recipe may look difficult to prepare but is very easy to put together. It may be time-consuming but worth all the effort, just follow the below-mentioned directions for making Ghewar with dollops of Rabri over it
Recipe Servings: 8-10 servings
Ready In: 2 hrs
Difficulty level: Moderate
Calories:80 Cal without Rabri;150 Cal with 1 tablespoon Rabri
For Ghevar Batter
- Maida- 500 gms
- Ghee- 100 ml
- Milk- 100 ml
- Ice Cold Water- 1600 ml
- Ghee to Deep fryghevar
For Sugar Syrup- 2 string syrup
- Sugar- 400 gms
- Water- 200 ml
- Saffron (optional)
- Rosewater (optional)
- Full fat milk
- Cardamom powder
- Varak( Optional)
- Chopped Nuts (Almonds and pistachios)
How to make Ghevar
- Add water to a pan and then add sugar to it.
- Cook this mixture slowly till you get 2 string syrup (Do taar ki chashni).
- You can check if you have attained the level by taking a drop of this syrup, place it on a cold marble or plate. Now put it between your thumb & finger, and stretch it to check if 2 strings are formed on doing so. This proves to be the right consistency.
- Cool down this sugar syrup immediately (By keeping the bowl over icewater) you can add rosewater and saffron thereafter.
- Keep the sugar syrup in a bowl aside for later use.
- In a separate bowl massage ghee with your palm, add milk in small amounts to the ghee. Cream it till the time it becomes fluffy. What we are trying to get here is a creamy light mixture.
- Now start adding maida to the mixture slowly while still creaming the ghee and milk batter .The ideal batter should be very thin without any lumps. Add ice cold water to attain the required consistency.
- The desired consistency should be roughly that of buttermilk (chaach).
- After preparing the batter, take a flat pan (kadhai) similar to what is used to make Jalebi or any other frying pan, preferably with a heavy base.
- Thereafter, put a metal ring inside the pan, of the desired size of your ghevar
- Add ghee or oil to fill up half of the pan and heat it up
- Transfer the batter into a squeezing bottle, and add it drop by drop to the pan in hot ghee/ oil. Check with the first drop if it comes up quickly.
- Similarly, keep on adding the batter drop by drop to the centre of the ring to form a honeycomb cake.
- Please note that the batter is very cold so it will splash and come to the top and stick there with the metal ring to form the ghevar.
- Assess the ghevar in terms of thickness, then reduce heat and cook until golden brown.
- Lift ghevar from the ring with the help of a Needle. Put the needle in the center of the ring and transfer it on a wire mesh for all the ghee to drain out over a plate kept underneath.
- Now change the plate underneath, pour sugar syrup on top of the ghevar as per your preference. Ghevar tends to absorb all this syrup, so leave it for some time.
- Ghevar is ready to be stored in an air tight container.
- You can top it up with some varak, rabri , and garnish with chopped nuts ( almonds pistachio.
- Plain ghevar can be stored for a week in an air tight container.
- Ghevar with rabri should be consumed the same day of preparation.
- Use full-fat milk and cook it to reduce to 1/4th of the quantity
- Now add saffron, cardamom powder and sugar to the reduced milk
- Chill it or let it cool down and later apply on the Ghevar
Notes from the Chef
- The batter for Ghevar should be very thin
- The water used should be Ice-cold
- Use a flat pan only to make Ghevar
- Be careful while choosing the ring as this is the size of your Ghevar
- Do not store Ghevar in fridge
Here is a traditional recipe of Ghevar by the Chef. Let us know what you think about the recipe and if you tried it how it turned out, in the comments section below.
About the Chef
Chef Amit Wadhawan, works as Sr. Executive sous Chef at The Oberoi, Gurgaon since 2016. With over 23 years of experience, the Chef has worked with many Hotels in India and abroad. He has been associated with Marriot and the Oberoi at various locations in India and also worked in Ireland for a few years. He has won various awards for his excellence in the profession. With a prolific experience in New World Cuisine and Progressive Indian cooking, his inclination has always been towards Indian cooking. He believes in a modern plating style but authentic flavors.